Broth-infused Kanikama and Kakitama Udon - JFC International

Ingredients

• 60g (2.1oz) Welpac Frozen crab sticks
• 40g (1.4oz) Frozen scallops
• 1 serving J-Basket frozen udon noodles
• 2 Shiitake mushrooms
• 2 Baby corn
• 1 Beaten egg
• 50ml (1.7fl oz) Milk
• 1 tsp Salmon roe (Soy sauce marinated)
• Trefoil (Mitsuba), as needed
• Water and Flour mixture, as needed (1:1 mixture of water and flour)
• 350ml (11.8fl oz) Water
• 50ml (1.7fl oz) Kikkoman umami-rich fragrant white dashi
• 1 tsp Yuzu pepper